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Dehydration of Food: Benefits, Uses, and Nutritional Value

 Dehydration of Food: Benefits, Uses, and Nutritional Value Introduction Dehydration is one of the oldest food preservation methods, involving the removal of water from food to inhibit microbial growth and spoilage. This process extends shelf life, reduces weight, and concentrates flavors while retaining most nutrients. Dehydrated foods are widely used in households, food industries, and even space missions due to their convenience and long storage potential.   Benefits of Dehydrated Food 1. Extended Shelf Life - Removing moisture prevents bacterial, yeast, and mold growth, significantly increasing storage time.   - Example: Fresh fruits (7-10 days) vs. Dehydrated fruits (6-12 months).   2. Preservation of Nutrients - While some heat-sensitive vitamins (like Vitamin C) may reduce, minerals, fiber, and antioxidants remain intact.   - Example: Dried apricots retain potassium and iron. 3. Lightweight & Portable   - Ideal for hiking...
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Safety of Plant-Based and Lab-Grown Foods

Safety of Plant-Based and Lab-Grown Foods In today’s world, more and more people are becoming concerned about the environment, health, and animal welfare. This has led to a growing interest in plant-based and lab-grown foods . These food alternatives are often seen as better choices for the planet and our health. But a very important question still remains—are they safe to eat? Let’s explore what these foods are, how they are made, and what scientists and food experts are doing to make sure they are safe for everyone. What Are Plant-Based Foods? Plant-based foods are made using ingredients that come only from plants. This includes vegetables, fruits, grains, nuts, seeds, and legumes like soybeans and peas. These foods are made to look, cook, and taste like meat, dairy, or eggs—without using any animal products. For example, many plant-based burgers are made from pea protein, beet juice (to give the burger a red color), and coconut oil (to give it a fatty texture). These ingredi...
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Milk Production in Pakistan

MILK PRODUCTION IN PAKISTAN Milk production and processing is the most important component in livestock sector in Pakistan. The value of milk alone exceeds the combined value of wheat, rice, maize and sugarcane. The milk in Pakistan is predominantly produced under four different production system namely Rural Subsistence Smallholdings, Rural Market Oriented Small–holdings, Rural Commercial Farms and Peri urban/ Urban Dairying. The overall animal herd is thinly spread across thousand of square kilometers with and average of 3-5 animal per house hold and more than 40 million people in the rural area are engaged in livestock raising. Out of total milk produced, 97 % is marketed in informal sector (loose milk consumed in the villages and/or sold in the cities through”Gawallaws” is unhygienic conditions and without any quality standards). Since more than 90% of milk is produced by small holders, its collection and processing faces a major challenge. The dairy sector operates mostly in the...
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